Volume 2, Issue 1, June 2018, Page: 1-6
Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels
Adeleke Bartholomew Saanu, Department of Microbiology, Federal University of Technology, Akure, Nigeria
Olaniyi Oladipo Oladiti, Department of Microbiology, Federal University of Technology, Akure, Nigeria
Received: Mar. 12, 2018;       Accepted: Mar. 27, 2018;       Published: Apr. 18, 2018
DOI: 10.11648/j.jb.20180201.11      View  1254      Downloads  77
Abstract
This study was design to develop starter culture from lactic acid bacteria for improved nutritive value of linamarase treated cassava peels. Isolation and identification of bacteria were carried out using standard microbiological and biochemical methods. The grated cassava peels was pre-treated by subjecting to pasteurization process. Pasteurized samples were inoculated with prepared bacterial inoculum and incubated at 37°C for 24 hours in a sealed vessel. The samples were withdrawn at interval for viable cell count. The proximate evaluation, mineral and anti-nutrient contents of the fermented and inoculated-fermented samples were determined using standard methods. From the fermented and inoculated-fermented cassava peels, the microbial loads increased from 1.5 x 106 to 26.1 x 106cfu/ml and 1.0 x 106 to 6.3 x 106cfu/ml. The protein content showed a significant increase from 5.99 to 6.15% and 6.17 to 8.03% while crude fiber decreased from 14.33 to 13.01% and 14.46 to 11.47% respectively in fermented and inoculated-fermented samples. The cyanide content of the naturally fermented cassava peels decreased from 14.07 to 3.06 mg/kg while the inoculated-fermented cassava peels with linamarase-producing isolate showed a significant decrease in the cyanide content from 1.61 to 0.02 mg/kg respectively. Improvement in the nutritional composition with reduction in the anti-nutrient content of fermented and inoculated-fermented cassava peels suggest a promising and the application of these bacteria as biological tools in the production starter for the formulation of animal feeds.
Keywords
Cassava Peels, Lactic acid Bacteria, Solid State Fermentation, Starter Culture, Proximate and Antinutrient Content
To cite this article
Adeleke Bartholomew Saanu, Olaniyi Oladipo Oladiti, Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels, Journal of Biomaterials. Vol. 2, No. 1, 2018, pp. 1-6. doi: 10.11648/j.jb.20180201.11
Copyright
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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